Our family loves sushi. Among many different kinds of sushi, one of our children’s favorites is Scallop Sushi. Not only do scallops taste good, but the best part is that farmed scallops are considered sustainable/eco-friendly choice.
When the scallop sashimi is really good quality, the flesh is slightly firm but tender, and the flavor is sweet with a clean finish.
To enjoy scallop sushi at home, all you need to do is to defrost the scallop, make sushi rice, and make nigiri sushi topped with the scallop. How easy is that! These will make a great appetizer for your next party. Enjoy!
Scallop Sushi
Tender and sweet Scallop Sushi is easy to make at home! Simply butterfly sashimi-grade scallops and place them on top of nigiri sushi rice, then garnish with spicy mayo and yuzu-flavored tobiko. They made a luxurious appetizer or prized addition to your sushi platter.
Ingredients
- 2 sushi-grade scallops (defrosted if frozen previously)
- ⅓ cup sushi rice (cooked and seasoned) (see how to make Sushi Rice)
- wasabi (optional)
For the Tezu (vinegared hand-dipping water)
- ¼ cup water
- 2 tsp rice vinegar (unseasoned)
For the Toppings (optional)
- 2 tsp yuzu-flavored tobiko (flying fish roe) (learn more about it in my tobiko post)
- 2 tsp Homemade Spicy Mayo (you can make my Spicy Mayo recipe)
- 2 leaves chives
Instructions
- Before You Start: If you haven‘t already made your sushi rice, please note that it takes about 90 minutes to prepare. Please see my tutorial How to Make Sushi Rice for complete instructions.
- Gather all the ingredients.
- Cut off the muscle from 2 sushi-grade scallops.
- Butterfly the scallops.
- Moisten your hands with tezu (vinegar water made with 2 tsp rice vinegar (unseasoned) and ¼ cup water). From ⅓ cup sushi rice (cooked and seasoned), pick up a tablespoon-sized ball of rice. Gently squeeze the rice in your right hand to form a rectangular block with rounded edges and sides. Apply some pressure to the rice while forming it into a sturdy base for the scallops. Repeat with the rest of the sushi rice.
- Garnish each formed piece of sushi rice with a small bit of wasabi (optional) and top it with a piece of butterflied scallop. Garnish on top with 2 tsp yuzu-flavored tobiko (flying fish roe) and 2 tsp Homemade Spicy Mayo and decorate with 2 leaves chives. Since the scallop is raw, enjoy it on the same day!
Nutrition
Calories: 36kcal, Carbohydrates: 6g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 4mg, Sodium: 60mg, Potassium: 36mg, Fiber: 1g, Sugar: 1g, Vitamin A: 44IU, Vitamin C: 1mg, Calcium: 2mg, Iron: 1mg
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